89 , 89 , 89 );margin-bottom:0px;font-family:'quot';font-weight:700">Job description: The Executive Sous Chef serves as the primary operational leader in the Executive Chef's absence and helps ensure that the Brentwood School dining experience consistently reflects the School's commitment to excellence, hospitality, wellness, and community. Reporting directly to the Executive Chef/Director of Dining Services, the Executive Sous Chef serves as the senior operational leader of the School's culinary program and oversees the daily execution of all kitchen operations.
p>Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and personnel requirements according to menus; Assures proper labeling and storage of foods and supplies. Develop daily specials in accordance with market trends, member preferences and nutritional consideration; creates recipes, determines appropriate ingredients and specifies individual serving portions for each recipe.
Butler Hospitality takes over restaurants inside of full-service hotels and transforms their kitchens into delivery hubs that provide virtual room service and catering to nearby limited- and select-service hotels. Butler Hospitality is a Hospitality Tech Company that serves the world's best hotel operators to increase the efficiency of their food and beverage operations.
Monterey Park, CA1 day ago
From elegant weddings under the stars tohigh-impact corporate galas and stylish social gatherings, our dynamic event spaces and renowned hospitality deliver an experience that leaves a lasting impression. Known for its breathtaking panoramic views, vibrant Latin-inspired cuisine, and dramatic modern architecture, The restaurant sets the stage for unforgettable moments.
p>Scope of Position: The Sous Chef is responsible for assisting the Executive Chef in coordinating, supervisingand overseeing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels.
Supervise food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.
p>The ideal candidate brings a strong balance of culinary expertise, operational structure, and team leadership, with the ability to build scalable systems and deliver consistently excellent food in a high-demand environment. We are seeking a highly skilled and systems-driven Executive Chef to lead the culinary program for a high-volume, modern Asian-fusion restaurant in Los Angeles, CA.
Santa Monica, CA30+ days ago
li>Collaborate with front-of-house and events teams to tailor menus and presentations for special events, large groups, and VIP guests, ensuring a seamless integration of the kitchen and guest-facing services. Menu Development & Innovation: Design and create dynamic, seasonal menus that reflect current culinary trends, local flavors, and the hotel's brand identity, while ensuring appeal to diverse guest preferences.
li>Meal benefits at company's diverse restaurant concepts ranging from fast-casual to craft bar. Opportunity to work alongside industry professionals who are passionate about sharing their knowledge and experience.
li>Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Schulte Hospitality Group provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: - Work Today, Get Paid Today, with Daily Pay!
Responsibilities will include providing ongoing support, training and mentorship to the company's Chefs and managers on food quality, food cost controls, labor cost forecasting and budgets, purchasing compliance, inventory and safety and sanitation. Executive Chef with supporting all New Business Development within the Regioni.e. Menu development, presentations, opening support, recruiting, RFP walk-throughs, etc.
Responsibilities will include providing ongoing support, training and mentorship to the company's Chefs and managers on food quality, food cost controls, labor cost forecasting and budgets, purchasing compliance, inventory and safety and sanitation. Proactively identify and communicate all support needs in the Region to your Senior Executive Chef and assist with filling these openings from within the Region's team first.
Los Angeles, CA13 days ago
p>Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. We are seeking a highly talented culinary leader who thrives in a fast paced, high volume environment and is passionate about creating innovative, elevated menus that enhance the guest experience.
Culver City, CA30+ days ago
Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
li>Ensure each kitchen work area is stocked with specified tools, supplies, equipment and that recipe cards, production schedules, plating guides and photography are posted and current. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
Beverly Hills, CA30+ days ago
With dishes themed around influential fashion moments and cultural references, team members deliver meticulously crafted cuisine and exceptional service in an elegant, high-end setting. Delaware North's Patina Group is hiring an Executive Sous Chef to join our team at Monsieur Dior by Dominique Crenn in Beverly Hills, California.
li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff.
Pay: $105,000.00 - $115,000.00 Key Responsibilities: - Supervises food preparation, cost, quality, quantity inventories, portion control, menu planning, recipes, and testing of samples submitted by the purchasing department; assists in planning monthly kitchen budget.
About Troon: Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world's largest professional club management company, that specializes in services in golf, hospitality, and residential communities.
Inspired by the iconic Alphabet Streets of Pacific Palisades, the concept offers elevated comfort food, timeless cocktails, and a warm, familiar setting designed for the community to reconnect and gather. Alphabet is The h.wood Group's version of a neighborhood gathering place rooted in classic Americana dining, created in partnership with Chef Timothy Hollingsworth and Caruso.
Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees.
p>Recognized as one of OpenTable's Diners' Choice Award winners and consistently ranked among the top scenic restaurants in Los Angeles, The Odyssey has been a premier dining destination for decades. As a proud leader in farm-to-table cuisine, we are committed to delivering fresh, vibrant, and flavorful dishes that celebrate the best of California's seasonal ingredients.
Develop daily specials in accordance with market trends, member preferences and nutritional consideration; creates recipes, determines appropriate ingredients and specifies individual serving portions for each recipe. Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and personnel requirements according to menus; Assures proper labeling and storage of foods and supplies.
li>Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and personnel requirements according to menus; Assures proper labeling and storage of foods and supplies. Develop daily specials in accordance with market trends, member preferences and nutritional consideration; creates recipes, determines appropriate ingredients and specifies individual serving portions for each recipe.
p>Job requirements include availability to work onsite with a flexible schedule including evenings, weekends and holidays, ability to lift up to 50 pounds, ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, and ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc. The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly's restaurants.
5+ years of executive-level culinary leadership experience in multi-outlet hospitality, cultural institutions, hotels, restaurants, or premier foodservice environments. This role oversees a portfolio that includes cafés, retail dining, catering and special events, bakery/pastry production, and back-of-house kitchen operations across two Getty locations.
Buena Park, CA20 days ago
li>Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one‑on‑one weekly staff meetings, adherence to all Six Flags and park policies and procedures, and legal compliance with all local, state and federal laws.
Los Angeles, CA25 days ago
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay!